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Sausage, Peppers and Onions with Creamy Rosa Polenta
BERTOLLI-US10Ingredients
35Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. Bertolli Extra Virgin Olive Oil
- 1 1/2 lb. italian chicken sausage (fully-cooked, sliced)
- 3 orange bell peppers (medium red, thinly sliced)
- 1 red onion (large, thinly sliced)
- 8 oz. cremini mushrooms (sliced)
- 2 cups instant polenta (uncooked)
- 15 oz. Bertolli® Alfredo Sauce (with Aged Parmesan Cheese Sauce divided)
- 24 oz. Bertolli® Riserva Marinara Sauce (Traditional Marinara with Italian Herbs & Fresh Garlic Sauce)
- 1/4 cup Pecorino Romano cheese (shaved)
- 1/4 cup fresh basil (chopped)
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